Beef Wellington

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 (3 lb) beef tenderloin
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 1/3-1/2 cup cold water
• 1 beaten egg
• 1 1/2 cups water
• 2 teaspoons beef bouillon granules
• 1/2 cup cold water
• 1/4 all-purpose flour
• 1/3 cup burgundy wine
• 1/2 teaspoon dried basil, crushed
• 1 (4 ounce) can liver pate (optional)

Recipe

• 1 place meat on a rack in a shallow roasting pan.
• 2 insert meat thermometer.
• 3 roast in 425 degree oven for about 45 minutes or until thermometer reads 130 degrees.
• 4 remove from pan, cover and refrigerate while preparing pastry.
• 5 reserve drippings.
• 6 for pastry, combine 2 cups flour and salt.
• 7 cut in shortening until pieces are the size of small peas.
• 8 add 1/3 to 1/2 cup cold water, 1 tablespoon at a time, tossing with a fork until all is moistened.
• 9 form into a ball.
• 10 on a floured surface roll into a 14x12 inch rectangle.
• 11 if using pate, spread onto the pastry to within 1/2 inch of edges.
• 12 center meat on top of the pastry.
• 13 wrap pastry around the meat, overlapping the long edges.
• 14 brush with egg and seal.
• 15 trim excess pastry from the ends.
• 16 fold up over the meat, sealing edges.
• 17 brush with egg.
• 18 place seam side down on a greased baking sheet.
• 19 bake in a 425 oven for 35 minutes.
• 20 to make gravy, in a saucepan heat and stir reserved drippings with 1 1/2 cups water and bouillon until granules dissolve.
• 21 combine 1/2 cup cold water with 1/4 flour.
• 22 stir into hot bouillon mixture.
• 23 stir in burgundy and basil.
• 24 cook and stir until thickened and bubbly.
• 25 season to taste with salt and pepper.
• 26 pass with meat.